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Wednesday, September 16, 2009

BBA Challenge Week 17—Lavash Crackers

Here's something I've never made before and didn't expect to find in a bread book—crackers.

I'm baking my way through Peter Reinart's award winning book, The Bread Baker's Apprentice, along with 200+ other amateur bakers. Want to join in the madness, or just learn more about this semi-crazy undertaking? Check out the following links:

To be perfectly honest, I had very little desire to make this recipe. I mean, crackers? Really? Crackers are something you get in a box at the grocery store, pre-made, ready to eat. I love me some Triscuits. Delicious, full of fiber, low in sodium, no HFCS or hydrogenated oils. And they're ready for me at the store any time I want them. So why the heck would I want to MAKE crackers?

But I joined this challenge to make EVERY bread in this book, so here we go.

I made the dough the day before and let it sit in the fridge until I was ready to finish the process. I decided to use sesame seeds, poppy seeds, paprika, white pepper and kosher salt for toppings.

I was going through the motions on this and spaced that I need to add the toppings AFTER putting them on pans. Oops. But it worked out OK. I'd used the rolling pin to the press the toppings into the dough, so they mostly stayed put while I set the dough onto the pans. I cut half before baking and left the rest as a sheet to break into pieces after.

At least there was no waiting — into the oven they went, and just a few minutes later, I had crackers. Woop-i-dee-doo.

Except... except... they were good. Really good. Damn. I was kind of hoping they were just "eh" so I could blow them off and have an "I told you so" moment with myself. I don't see myself making them again, though. For me, the work/payoff ratio isn't high enough. I'll stick with Triscuits. But these Lavash Crackers sure are pretty and taste great, if you're so inclined.

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